Succulent skewers fresh off the grill, anyone? Make this Grilled Spiced Pork and Grape Kebabs recipe, and watch everyone enjoy the fruits of your labor!


¼ cup olive oil
2 Tbsp lemon juice
2 Tbsp garlic, minced
2 Tbsp Italian parsley, minced
1 tsp fresh ginger, minced
1 tsp coriander seeds, ground
½ tsp black peppercorns, ground
¼ tsp turmeric
1 Tbsp smoked paprika
¼ tsp cayenne pepper
1 Tbsp oregano, minced
2 bay leaves, torn
a pinch saffron

2 lbs pork shoulder, cut in ½” cubes
1 lb red California grapes
1 tsp kosher salt
16, 6-inch wooden skewers, soaked in water


Place all the ingredients for the marinade in a large bowl and toss to combine.

Add the pork and coat thoroughly; marinate for 2 hours.

Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.

Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately.


8 Servings (2 skewers per serving)


Adapted from Nancy Harmon Jenkins (2002)


Nutritional analysis per serving: Calories 270; Protein 19g; Carbohydrate 12g; Fat 17g (57% Calories from Fat); Saturated Fat 4.5g (15% Calories from Saturated Fat); Cholesterol 65mg; Sodium 200mg; Fiber 1g.


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